3 Way Braai Mushrooms With Oryx Braai Salt

It’s Spring! And that means heritage celebrations and braai-time. Traditional braais are so often just about the meat, so this month we’re taking a different angle and making it all about Braai-Sides, those delectable dishes that complement the main event.  In the process, what we’ve realised is that the recipes we’re going to share are so fabulous in themselves, you could easily make them the main course.


First up is Marizen Smit’s 3-way braai mushrooms.  Marizen is a student at the Jackie Cameron School of Food & Wine and she’s come up with this fantastic triple-mushroom braai idea!


Biltong Mushroom Ingredients

Yield Stuffing for 3 big mushrooms

  • 3 Big Denny Mushrooms
  • 15ml Olive oil
  • 1 Small clove of garlic
  • 7g Fine biltong
  • 1 Sprig of Rosemary
  • 5g Butter, salted
  • 7g Pecan nuts
  • 30g Feta cheese
  • Oryx Braai salt to taste



  1. Start your fire for the mushrooms.
  2. Clean your mushrooms with paper toweling if necessary, to remove grit.
  3. Brush your mushrooms with the olive oil on the outside.
  4. When the fire is ready, put the mushrooms on for about 5 minutes, turning them around to make sure they get golden brown all around. The idea is remove most of the liquid in the mushroom flesh before filling.
  5. While the mushrooms are on the braai, roughly chop up the garlic.
  6. Then in a bowl mix all the ingredients above and add it in the centre of your mushroom and braai for another 5-10 minutes.


Cheesy Bacon Mushroom Ingredients

Yield stuffing for 3 big mushrooms.

  • 3 Big mushrooms
  • 30ml olive oil
  • 40g Butter
  • 1 Clove of garlic
  • 30g Bacon bits
  • 60ml Gourmets Greek cream cheese
  • 1 Sprig of Thyme
  • 30g Grated mozzarella cheese
  • 5ml Oryx braai salt
  • Pepper to taste
  • Tin foil



  1. Roughly chop garlic and then heat the butter in a pan. Once it’s hot, add bacon and garlic and fry till crispy. (put aside and let cool).
  2. In a bowl mix the cream cheese, thyme (removed from stalk), bacon, garlic, braai salt and pepper together and put aside.
  3. Once fire is ready, braai mushrooms for 5 minutes, turning it several times.
  4. Remove mushroom from fire and stuff with creamy bacon stuffing, grate mozzarella cheese over.
  5. Place mushrooms back on the fire for another 5-10 minutes and cover with tin foil. This ensures that the cheese on top gets melted.


3-Cheeses Crumbed Mushroom Ingredients

Yield stuffing for 3 big mushrooms.

  • 3 Big mushrooms
  • 15ml olive oil
  • 40g Eureka cake flour
  • 1 Egg
  • 40g Breadcrumbs
  • 15ml olive oil
  • 30ml Gourmet Greek cream cheese
  • 30g Feta cheese
  • 30g Mozzarella cheese
  • Oryx braai salt
  • Tin foil



  1. Start your fire
  2. Dust your mushrooms with paper toweling if necessary, to remove grit. Brush your mushrooms with the olive oil on the outside.
  3. Get 3 bowls ready, one with flour, one with whisked egg and one with breadcrumbs which is seasoned with Oryx braai salt.
  4. Use one hand for coating the mushrooms in flour and breadcrumbs and the other for dipping in egg. This way you keep one hand dry.
  5. Dip the mushrooms first in the flour then egg and lastly in breadcrumbs, making sure they are well coated.
  6. Brush the mushrooms with olive oil.
  7. When fire is ready, braai the mushrooms for 5 minutes or until they’re golden brown on the outside.
  8. Remove from fire and make filling by mixing the cream cheese, feta cheese and grated mozzarella cheese together in a bowl.
  9. Stuff the mushrooms and place back into the fire covering them with tin foil to ensure heat circulating all around the mushroom. Braai for another 5-10 minutes.